Ingredients
1.5 lbs. boneless, skinless chicken breasts
1 cup white cooking wine (or chicken broth)
2 (10.5 oz.) cans of cream of chicken soup
1 1/2 cups herb stuffing mix, crumbled fine
1/4 cup butter, melted
6 slices Swiss cheese
Directions
Preheat oven to 350 degrees; spray an 11 x 7-inch baking dish with cooking spray.
Cut chicken breasts in half lengthwise to make 6 thin cutlets.
In a bowl, whisk wine (chicken broth) and soup until smooth.
In a seperate bowl, toss together stuffing and melted butter.
Place chicken in prepared dish; top with cheese slices.
Pour soup mixture evenly over chicken and cheese; top with stuffing mix.
Bake, uncovered, 30 minutes.
Serve over rice.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, February 4, 2015
Monday, July 11, 2011
Simply Seasoned Chicken
Ingredients
2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter
Directions
Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.
In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
2 boneless skinless chicken breast halves (5 oz. each)
2 Tbsp. Dijon mustard
1 Tbsp. honey
1/3 cup dry bread crumbs
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. paprika
1 Tbsp. canola oil
1 Tbsp. butter
Directions
Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine mustard and honey. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in mustard mixture, then coat with crumb mixture.
In a large skillet over medium heat, cook chicken in oil and butter for 5-6 minutes on each side or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
Saucy Peach Balsamic Chicken
Ingredients
4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar
Directions
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar
Directions
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*
Sunday, June 5, 2011
Chicken Divan
Ingredients
2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)
Directions
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**
2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)
Directions
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**
Sunday, March 20, 2011
Chicken and Dressing Casserole
Ingredients
1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped
Directions
Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.
Yields 8 to 10 servings
*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.
1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped
Directions
Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.
Yields 8 to 10 servings
*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.
Saturday, January 1, 2011
Cheesy Chicken Broccoli Casserole
Ingredients
2 cups chicken meat, cooked, skinned and deboned, cut into pieces
1 package frozen chopped broccoli, cooked and drained
1 can cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
1 1/2 cup grated cheddar cheese
2 cups cooked egg noodles
Directions
Mix together soups with milk. in a casserole dish, spread a layer of diced chicken. Cover chicken with broccoli. Sprinkle half of the grated cheese over the broccoli. Add the cooked noodles. Pour soup mixture over noodles. Top with remaining cheese. Bake at 300 degrees for 45 minutes to an hour.
**This recipe comes from 365 Dinner Menus by Penny E. Stone.**
**Notes~I thought it was pretty tasty, but my hubby said it was simply "Okay."**
2 cups chicken meat, cooked, skinned and deboned, cut into pieces
1 package frozen chopped broccoli, cooked and drained
1 can cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
1 1/2 cup grated cheddar cheese
2 cups cooked egg noodles
Directions
Mix together soups with milk. in a casserole dish, spread a layer of diced chicken. Cover chicken with broccoli. Sprinkle half of the grated cheese over the broccoli. Add the cooked noodles. Pour soup mixture over noodles. Top with remaining cheese. Bake at 300 degrees for 45 minutes to an hour.
**This recipe comes from 365 Dinner Menus by Penny E. Stone.**
**Notes~I thought it was pretty tasty, but my hubby said it was simply "Okay."**
Saturday, August 7, 2010
Creamed Chicken and Mushrooms
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine
Directions
In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
12-ounce can evaporated milk
1 to 2 cups cooked chicken, chopped
4-ounce can mushrooms, drained
1/4 cup white wine
Directions
In a 4-quart saucepan, melt butter and add flour, salt and pepper. Remove from heat and stir in broth and evaporated milk. Bring to a boil for one minute, stirring constantly. Stir in chicken, mushrooms and wine; heat through.
Makes 6 to 8 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Wednesday, August 4, 2010
Creamy Pecan Chicken
Ingredients
8 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup plus 2 Tablespoons Dijon mustard, divided
1 cup chopped pecans
16 ounce carton sour cream
1/3 cup water
Directions
Sprinkle chicken with salt and pepper then place in a greased 13"x9" baking dish. Stir together butter and 1/4 cup mustard; pour over chicken breasts. Sprinkle pecans over the top; bake, uncovered, at 375 degrees for 35 minutes or until juices run clear when chicken is pierced. Remove chicken to a serving platter; reserve drippings. In a large saucepan, combine remaining mustard, drippings and sour cream and water. Cook over medium heat until bubbly; stirring constantly. To serve, pour mix over chicken.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
8 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
1/4 cup plus 2 Tablespoons Dijon mustard, divided
1 cup chopped pecans
16 ounce carton sour cream
1/3 cup water
Directions
Sprinkle chicken with salt and pepper then place in a greased 13"x9" baking dish. Stir together butter and 1/4 cup mustard; pour over chicken breasts. Sprinkle pecans over the top; bake, uncovered, at 375 degrees for 35 minutes or until juices run clear when chicken is pierced. Remove chicken to a serving platter; reserve drippings. In a large saucepan, combine remaining mustard, drippings and sour cream and water. Cook over medium heat until bubbly; stirring constantly. To serve, pour mix over chicken.
Makes 8 servings
**This recipe comes out of Gooseberry Patch's Made From Scratch cookbook.**
Saturday, July 3, 2010
Chicken Macaroni Casserole
Ingredients
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.
Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.
Yields 6-8 servings
**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.
Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.
Yields 6-8 servings
**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**
Thursday, February 11, 2010
Chicken Cordon Bleu
Ingredients
8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Makes 8 servings
Chicken Cordon Bleu published in Taste of Home December/January 2008, p34
8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices ham
8 slices Swiss cheese
2 eggs
1 cup milk (2%)
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on a greased baking sheet. Bake at 350 degrees for 40-45 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Makes 8 servings
Chicken Cordon Bleu published in Taste of Home December/January 2008, p34
Tuesday, January 12, 2010
Chicken & Broccoli Braid
Ingredients
12 ounces cooked chicken, chopped (2 cups/about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise (or Miracle Whip)
1 tsp dried dill weed
1/4 tsp salt
2 pkgs (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Directions
Preheat oven to 375 degrees. Chop chicken & broccoli; place in large bowl. Chop bell pepper and add to bowl. Press garlic over vegetable mixture using garlic press. Add shredded cheese, mayonnaise, dill mix, and salt. Mix well.
Unroll 1 pkg. of crescent doughl do not separate. Arrange longest sides of dough acress width of a 12 x 15 rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, life strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.
Bake 25 to 28 minutes or until deep golden brown. Cut and serve.
Yields: 10 servings
Wednesday, September 2, 2009
Crunchy Onion Chicken
Ingredients
2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.
2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.
Tuesday, June 9, 2009
Chicken Casserole
Ingredients
1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix
Directions
Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.
**Thoughts~A lady from our church named Maria made this for a VBS decorating night. It was yummy!**
1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix
Directions
Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.
**Thoughts~A lady from our church named Maria made this for a VBS decorating night. It was yummy!**
Sunday, January 11, 2009
Crockpot Cordon Blue
Ingredients
6 chicken breast halves--skinless, boneless
1 can condensed cream of chicken soup
1 cup milk
4 oz. ham sliced
4 oz. Swiss cheese-sliced
1 package herbed dry bread stuffing mix
1/4 cup melted butter
Directions
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a crockpot to cover the bottom. Leyer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers. Sprinkle stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
Serves 6
6 chicken breast halves--skinless, boneless
1 can condensed cream of chicken soup
1 cup milk
4 oz. ham sliced
4 oz. Swiss cheese-sliced
1 package herbed dry bread stuffing mix
1/4 cup melted butter
Directions
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a crockpot to cover the bottom. Leyer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers. Sprinkle stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
Serves 6
Cashew Chicken Hot Dish
Ingredients
4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs
Directions
Preheat oven to 375 degrees.
In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley
Serves 4
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs
Directions
Preheat oven to 375 degrees.
In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley
Serves 4
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Sunday, October 5, 2008
Hawaiian Chicken
Ingredients
1 can (20 ounce) sliced pineapple
3 chicken breasts, split in half
1-1/2 teaspoons salt
3 tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded & chunked
1/2 cup apricot-pineapple preserves
1 tablespoon soy sauce
1 tablespoon white wine vinegar
Directions
Drain pineapple. Sprinkle chicken with salt and brown in oil. Cover, cook until chicken is tender and brown. Add green onion and bell pepper to chicken. Combine preserves, soy sauce and white wine vinegar. Pour over chicken. Cook about 3 minutes, turning chicken to glaze. Remove chicken to platter. Add pineapple to sauce and heat through. Spoon over chicken.
Serves 4
**Thoughts~This is a recipe that my mom used to make quite often when I was a kid. I loved it! She would serve it with white rice. Yumm-O!**
1 can (20 ounce) sliced pineapple
3 chicken breasts, split in half
1-1/2 teaspoons salt
3 tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded & chunked
1/2 cup apricot-pineapple preserves
1 tablespoon soy sauce
1 tablespoon white wine vinegar
Directions
Drain pineapple. Sprinkle chicken with salt and brown in oil. Cover, cook until chicken is tender and brown. Add green onion and bell pepper to chicken. Combine preserves, soy sauce and white wine vinegar. Pour over chicken. Cook about 3 minutes, turning chicken to glaze. Remove chicken to platter. Add pineapple to sauce and heat through. Spoon over chicken.
Serves 4
**Thoughts~This is a recipe that my mom used to make quite often when I was a kid. I loved it! She would serve it with white rice. Yumm-O!**
Wednesday, August 27, 2008
Velveeta Spicy Chicken Spaghetti
Ingredients
12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk
Directions
Cook pasta as directed on package; drain. Return to same pan.
Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.
Bake at 350 degrees for 35 to 40 minutes or until hot.
12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk
Directions
Cook pasta as directed on package; drain. Return to same pan.
Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.
Bake at 350 degrees for 35 to 40 minutes or until hot.
Saturday, July 26, 2008
Chicken Pot Pie
Ingredients
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped chicken breast
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup
Directions
Preheat oven to 400 degrees. Spray a casserole dish (8x8x2) with Pam. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole dish. Bake for about 30 minutes or until crust is golden.
Weight Watchers~6 servings is 4.5 points per serving, 4 servings is 6.5 points per serving
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped chicken breast
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup
Directions
Preheat oven to 400 degrees. Spray a casserole dish (8x8x2) with Pam. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole dish. Bake for about 30 minutes or until crust is golden.
Weight Watchers~6 servings is 4.5 points per serving, 4 servings is 6.5 points per serving
Sunday, June 29, 2008
Tasty Chicken Marinade
Ingredients
1 bottle of oil-type French dressing (8 ounces)
Garlic Powder
1 tablespoon leaf oregano
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooking sherry
Directions
Combine all ingredients and heat. Makes 2-2 1/2 cups. Marinate poultry in mixture overnight in refrigerator in a covered dish. Use remaining marinade to baste the chicken while it is cooking.
This recipe is from an old Weber booklet.
**Thoughts~I have not had this since I lived at home, but my mom swears it is delicious. I will have to give it a try soon.**
1 bottle of oil-type French dressing (8 ounces)
Garlic Powder
1 tablespoon leaf oregano
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooking sherry
Directions
Combine all ingredients and heat. Makes 2-2 1/2 cups. Marinate poultry in mixture overnight in refrigerator in a covered dish. Use remaining marinade to baste the chicken while it is cooking.
This recipe is from an old Weber booklet.
**Thoughts~I have not had this since I lived at home, but my mom swears it is delicious. I will have to give it a try soon.**
Thursday, June 19, 2008
Marinade
Ingredients
1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder
Directions
Mix all ingredients together in a saucepan; bring to a boil. Marinate beef or chicken in mixture for a minimum of 4 hours.
**Thoughts~My mom used to use this marinade when I was growing up, and it is simply delicious. You can make Shish Kabob, steaks, or chicken with this marinade.**
1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder
Directions
Mix all ingredients together in a saucepan; bring to a boil. Marinate beef or chicken in mixture for a minimum of 4 hours.
**Thoughts~My mom used to use this marinade when I was growing up, and it is simply delicious. You can make Shish Kabob, steaks, or chicken with this marinade.**
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